Lemon Garlic Chicken Thighs

Lemon Garlic Chicken Thighs

Olive oil, lemon juice/zest, garlic, Dijon, oregano, thyme. THE BEST marinade ever. Made on the grill or stovetop. SO SO GOOD.

 #Lemon #Garlic #Chicken #Thighs

Yield: 6 servings
prep time: 2 hours 15 minutes
cook time: 20 minutes
total time: 2 hours 35 minutes

Ingredients:

• 1/2 cup chicken stock
• 2 tablespoons olive oil
• 3 tablespoons freshly squeezed lemon juice
• 1 tablespoon lemon zest
• 2 cloves garlic, minced
• 2 teaspoons Dijon mustard
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• Kosher salt and freshly ground black pepper, to taste
• 2 pounds boneless, skinless chicken thighs
• 1 1/2 tablespoons canola oil

Directions:

1. In a medium bowl, combine chicken stock, olive oil, lemon juice, lemon zest, garlic, Dijon, oregano, thyme, 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper.
2. In a gallon size Ziploc bag or large bowl, combine chicken and chicken stock mixture; marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade.
3. Heat canola oil in a cast iron grill pan over medium-high heat.* Working in batches, add chicken to the grill pan in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side.
4. Serve immediately.

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